Andean eats

Peru is said to have one of the great world cuisines, and I plan to partake abundantly of some or all of the following for which Peru is reputed: ceviche (fish and other seafood marinaded in Peruvian lemon, coriander, aji and garlic); causa (yellow potatoes, lemons, pepper, hard-boiled eggs, olives, lettuce, sweet cooked corn, sweet cooked potato and fresh cheese, served with onion sauce); aguadito (thick rice and fish soup said to have rejuvenating powers); humitas (small, stuffed dumplings made with maize); aji de gallina (creamy, chicken-based dish with walnuts and parmesan); alpaca (yes, that kind of alpaca); pachamanca (meats wrapped and placed in a hole in the ground with hot stones); rocoto relleno (Andean peppers stuffed with quinoa and beef); polla a la brasa (grilled chicken); chicharrones (crispy, battered and fried meat); and the ubiquitous lomo saltado (beef stir-fried with vinegar, ginger, onions, chili, tomatoes, and fried potatoes, served with rice).

Also, as in Ecuador, where I managed to elude it, cuy (guinea pig) is a delicacy in Peru.

Peru is also home to a large Chinese and Japanese population (for reasons yet to be discovered), who brought their cuisine with them. Asian food inflected by a Latin American influence…how can that be anything but good?

And finally, it bears noting that the potato was “invented” in Peru, where something like 5,000 varieties still grow. You should also know that the United Nations has declared 2008 the International Year of the Potato. Yes, I will celebrate the potato.